So here we go. First items in. Didn't take a lot of pics as I was more focused on getting this right. I did a two guys and a cooler Calabrian pork tenderloin and since I had another tenderloin, I did a Spanish Lomo style also from the same site. I have a duck breast in the fridge thats going in soon. Cured for two weeks in the fridge and got to wrapping them up this morning.
Wrapped them up in collagen sheets and netting. First one, the Calabrian had a little snafu when putting on the netting. I used a water bottle with the bottom cut off and must have crossed a section or two when I was loading it onto the bottle. The second go round went far smoother with a much better appearance and consistency. Poked them all over with the sausage pricker and to the chamber we go.
And there they are. I'm pretty excited about this so now the wait begins.
I forgot to start the mold 600 last night so I started it this morning and will apply later this evening.
I have those two temp/humidity gauges just for comparison. I have the Govee right next to the inkbird sensors and between all of them there isn't a consensus on what the actual temp/humidity is so for reference I'm using the Govee as I can monitor that from anywhere via the wifi. Anyway, thanks for looking and I'm thinking this is going to work out well.
Wrapped them up in collagen sheets and netting. First one, the Calabrian had a little snafu when putting on the netting. I used a water bottle with the bottom cut off and must have crossed a section or two when I was loading it onto the bottle. The second go round went far smoother with a much better appearance and consistency. Poked them all over with the sausage pricker and to the chamber we go.
And there they are. I'm pretty excited about this so now the wait begins.
I forgot to start the mold 600 last night so I started it this morning and will apply later this evening.
I have those two temp/humidity gauges just for comparison. I have the Govee right next to the inkbird sensors and between all of them there isn't a consensus on what the actual temp/humidity is so for reference I'm using the Govee as I can monitor that from anywhere via the wifi. Anyway, thanks for looking and I'm thinking this is going to work out well.
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